Step 1

Thaw the puff pastry according to package instructions. Preheat the oven to 420F and line a flat baking sheet with parchment paper.

Step 2

add the brown sugar, cinnamon (optional), salt, lemon juice, and vanilla to the base of a large bowl. Whisk well, until the brown sugar has dissolved. Add the peaches to the bowl and use clean hands to gently toss the peaches in the mixture until both sides are coated. (Note: you can also use a spatula, but it’s much easier with your hands)

Step 3

unfold the puff pastry directly onto the baking sheet, then use a knife to gently score a 1/2″ border around all edges of the puff pastry, making sure not to cut through the pastry. Use your hands or a pastry brush to lightly coat the border of the pastry with maple syrup.

Step 4

use your hands to carefully arrange the peach slices along the inner border of the pastry; see recipe photos for examples. NOTE: SAVE the extra liquid at the bottom of the bowl!

Step 5

Bake for 16-18 minutes, or until the edges of the puff pastry have risen and are golden brown. Remove from the oven let sit for 5 minutes to set. Use a pastry brush to brush the remainder of the saved peach liquid on the top of the tart to give it a glossy finish.

Step 6

Transfer to a cutting board and cut into 6-12 slices. Serve warm as-is, or topped with dairy-free vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or toaster oven.